Easy White Bean Skillet
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
5
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Calories
211 kcal
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Course
Main Course
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Cuisine
American
Easy White Bean Skillet
Description
This Easy White Bean Skillet begins by sautéing onions and garlic until translucent and fragrant. Roasted red peppers and fire-roasted diced tomatoes are added along with dried herbs—basil, thyme, rosemary, oregano—and crushed red pepper flakes for a mild kick. White beans are stirred in and simmered on low to allow the flavors to meld.
Fresh kale is incorporated last to wilt gently, adding texture and color, while a splash of balsamic vinegar introduces subtle acidity that brightens the savory sauce. Garnishing with fresh basil and Parmesan cheese, or nutritional yeast for a vegan option, rounds out the dish with freshness and a touch of richness.
This skillet can be served warm on its own or with crusty bread. It can also be spooned over pasta, rice, quinoa, zucchini noodles, or polenta for a versatile meal. The blend of roasted vegetables and herbs creates a savory, layered flavor profile with a balance of creamy beans and vibrant greens.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 5 cloves garlic chopped
- 8 oz red bell pepper chopped (from a jar, you don’t need the liquid, roasted
- 28 oz diced tomatoes fire roasted
- 1/2 teaspoon basil dried
- 1/2 teaspoon thyme dried
- 1/2 teaspoon rosemary dried
- 1/2 teaspoon oregano dried
- 1/4 teaspoon crushed red pepper flakes more to taste
- 15 oz White beans rinsed and drained, canned
- 1 cup kale or spinach, roughly chopped
- 1 tablespoon balsamic vinegar
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- basil for garnish (can use nutritional yeast for vegan, fresh
- Parmesan Cheese for garnish (can use nutritional yeast for vegan, fresh
- bread for serving, optional, crusty
Instructions
- In a large skillet, heat the olive oil over medium high heat. Add the onion and cook for 5 minutes or until translucent, stirring occasionally. Add the garlic and cook for one minute.
- Stir in the roasted red peppers, tomatoes, basil, thyme, rosemary, oregano, and crushed red pepper flakes. Add the white beans and turn the heat to low. Season with salt and black pepper and let simmer for 5 to 10 minutes to let the flavors come together.
- Stir in the chopped kale and balsamic vinegar. Cook for 2 to 3 more minutes or until the kale is wilted. Taste and season with additional salt and pepper, if necessary.
- Garnish with fresh basil and parmesan cheese (or nutritional yeast). Serve warm with crusty bread.
Notes
- This skillet can be served over pasta, rice, quinoa, zucchini noodles, or polenta for variety.
- Using roasted jarred red peppers and fire-roasted diced tomatoes enhances depth of flavor without extra prep.
- Fresh basil and Parmesan or nutritional yeast add finishing layers of flavor; add just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 878mg | 37% |
| Potassium | 663mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 2219IU | 44% |
| Vitamin C | 43mg | 48% |
| Calcium | 182mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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